How To Make Pumpkin Puree in the Slow Cooker
See How To Make Pumpkin Puree in the Slow Cooker by following these few easy steps. Pumpkin Puree has never been so easy. Great to keep on hand for all your fall baking.
Servings: 4 cups
Calories: 76kcal
Ingredients
- 1 whole Butternut squash 5 lbs
Instructions
- Cut the pumpkin or squash into large pieces. This was cut into six pieces.
- Scoop out all the seeds and stringy bits from inside the pumpkin/squash
- Place all the pieces in the slow cooker. Set temperature to low and cook between 5 - 6 hours until soft.
- Remove cooked pumpkin/squash pieces from the slow cooker. Scoop out the cooked pumpkin and put in a large deep sided bowl.
- Blend using an immersion blender, a regular blender or even a food processor.
- Can use immediately. Refrigerate in an airtight container for about a week. Or freeze for about a month.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
How To Make Pumpkin Puree in the Slow Cooker
Amount Per Serving (1 cup)
Calories 76
% Daily Value*
Sodium 1mg0%
Carbohydrates 1g0%
Sugar 1g1%
Protein 1g2%
Vitamin A 27IU1%
* Percent Daily Values are based on a 2000 calorie diet.